I just talked to one of my best childhood friends, Steffi, from Germany. Talking to him made me think of a lot of things that I miss from home in Europe. One favorite little thing that came to my mind was triggered by seeing a jar of butter in my refrigerator. Germany makes the best flavored milk drinks (Mueller Milch), including scented buttermilk. You can go to a grocery store in Germany and find a large carton of delicious milk flavor - all kinds of different fruit flavors.
(German buttermilk tastes very different from what you bought here in the US. Much lighter for one thing.) I used to love getting a box of cold, refreshing berries or orange-flavored buttermilk and drinking it in the car on the way home from a shopping trip. So, I was looking at a jar of buttermilk in my fridge today, craving fruit buttermilk from Germany. I want something sweet and fresh. Then my eyes caught a few oranges on the bottom shelf. Buttermilk and oranges ... oh, yeah! While I was tempted to only make sweet orange buttermilk like I would buy in Germany, I decided to go in a different direction. In 5 minutes I made a new creation: Orange Buttermilk Cake with Orange Cream Cheese Frosting!
material
- 2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 2 large eggs, at room temperature
- 1 cup of sugar
- 1 cup of buttermilk
- 1/2 teaspoon of vanilla extract
- The spirit of one orange, just a little over 1 tablespoon
- 1/4 cup of butter, melt and cool to room temperature
For freezing
- 4 ounces of cream cheese, soft
- 4 tablespoons of butter, at room temperature
- 2 tablespoons of orange jam
- 1 tablespoon of fresh orange juice
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of orange extract
- 2 cups of powdered sugar
Instructions
Preheat oven to 350 F.
Sift the flour, baking powder and salt in a small bowl. Set aside.
In a large bowl, add sugar and eggs, then stir until blended. Add orange peel, vanilla extract, and buttermilk, then stir until blended. Add melted butter and stir until cool. Add flour and stir until well blended, being careful not to shake too much.
Prepare a 9x2 inch round baking sheet (I use Magic Line), coat the bottom with parchment paper or tin foil and butter the top of the layer and sides of the pan.
Pour the mixture into the pan, flatten the top with a rubber spatula, and bake for 30 minutes or until the toothpick inserted is clean.
Let the cake cool in the pan for 30 minutes before turning it to the wire rack and let it cool completely.
To make frosting: Mix the first 6 ingredients and shake them with a mixer until they are well blended and smooth. Add powdered sugar and shake until well blended and smooth.
Cut the cake in half. Spread the orange jam at the bottom.
Spread 1/4 frozen cream cheese over the orange jam. Turn the top half of the cake over and place it on the bottom layer. Frozen cake with leftover cream cheese frosting.
Orange Buttermilk Cake with Orange Cream Cheese Frosting
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Oleh
srmo
